Meet Two St. Louis Chefs That Every True Foodie Needs To Know About

 In Food, Sponsored

In recent years, St. Louis has become quite the foodie haven. “The New York Times,” “The Washington Post,” the Travel Channel and more have lauded the Gateway City’s restaurant scene—and for good reason! Some of the country’s best restaurants and innovative tastes can be found in The Lou.

Two chefs in particular are a big part of the movement to bring more foodie focus to St. Louis. Candice Poss of Eclipse and Ben Grupe of Elaia are known for combining familiar tastes with exciting, modern takes. Read on to learn more about these meal masters.

Eclipse Restaurant in St. Louis

Candice Poss, head chef of Eclipse Restaurant, is a Mississippi native who’s no stranger to southern cooking—and it definitely shows in her delicious creations. Having cooked for 16 years—including for the last four in St. Louis—Poss carries with her the influence of southern cooking as a manifestation of her upbringing. Combing southern food with French flair, Poss explores culinary creations as head chef of Eclipse Restaurant, where she loves working with local products from places such as Buttonwood and Double Star Farms as well as with her favorite ingredient: Beurremont butter. And here’s how you know Poss is the real deal: her last meal on earth would be fried green tomatoes, something she’s incorporated into the Eclipse menu as fried green tomatoes with crispy pork belly, pimento cheese and a tomato-jalapeno jam

Eclipse Restaurant
6177 Delmar Boulevard, St. Louis


A graduate of the competitive Greenbrier Culinary Apprenticeship Program, Ben Grupe has risen through the culinary ranks to become executive chef of Elaia and—get ready for this!— captain of the 2016 United States Culinary Olympic Team. Classically trained with a global influence on cuisine and techniques, Grupe believes in constant evolution, a nod to his commitment to self-development and the importance of surrounding oneself with people who share the same drive and desire. His favorite dish? It’s a toss-up between simple pate with warm crusty bread and butter or his wife’s chicken and dumplings. Luckily for all of us, Grupe’s influences shine in his own brilliant dishes.

1634 Tower Grove Avenue, St. Louis


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